I came across a cool and easy recipe for Gazpacho, which is one of my favorite soups of all time at least it was the way the guy at the Molly's Restaurant used to make it for me. Crunchy, spicy, chunky and chilled. A superb liquid salad.
Anyway, here's the recipe:
1 28 oz can of diced tomatoes with basil, garlic and oregano already added in (I think its the Italian blend)
1 large cucumber cut into good sized chunks
2 tablespoons Olive Oil
1 tablespoon red wine vinegar.
Put it all together, whir it to your chosen consistency, chill and serve. Bam!
One good idea is to pre-chill the tomatoes to cut down on the chilling time.
I'm making it tonight and will try to post an update on how well it turns out as well as the cookbook I found it in.
[Update: Well, apparently you can make it with malt vinegar as well since I couldn't find the stupid red wine vinegar. My lovely wife let me know that, since we'd run out of cupboard space, she'd put all of our vinegars into the fridge. So, we did have some but I couldn't find it, which sucked but the soup came out alright in any case. I think the diced tomato blend is bit too strong. The Lovely Wife thought there was too much of a cucumber flavor and I thought that some jicama would add crunch and flavor. A worthwhile experiment and I'm looking forward to trying it again. The cookbook is called The Dinner Doctor.]
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